TYPICAL FOODS OF SANOK

Pierogi  is a typical food of Sanok. The Polish word pierogi is plural; the singular form pieróg is rarely used.

Pierogi are dumplings of unleavened dough (first boiled, then they are baked or fried usually in butter with onions) traditionally stuffed with mashed potatoes, fried onions, farmer's cheese, cabbage, sauerkraut, meat, mushrooms, spinach or other ingredients.

Dessert versions of these dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, plum, or apple. Pierogi are usually shaped into a semi-circle

Cabbage is also a typical Polish food and also the main element of a famous dish: bigos. It is a mix of different types of cabbage, mushrooms and plums, pork, sheep or calf, all flavored with many spices, such as chili pepper cardamom and mustard.

Another food of Sanok are pickled gherkins. You can eat them at any time during dinner as an aperitif, accompanied by beer, as an appetizer, or as part of the outline for the main course. It is cucumbers, picked before fully ripe. The brine in which they are left to marinate is mixed with leaves of cherry, grape and oak, dill, coriander and a tablespoon of white vinegar or brandy.

ITALIAN FOODS.

A dish similar to Pierogi are Ravioli.

They are a typical product of Italian cuisine. It can be described as a square or round pasta folded in a half-moon shape to contain a filling of meat, fish, vegetables or cheese, depending on the various local recipes. Ravioli can be served in soup or dry, accompanied by sauces or dips. The choice also depends on the type of filling. In Belluno, the regional variety of ravioli is called casunziei, usually filled with beet, potatoes, ricotta cheese or pumpkin. Usually, Dolomites chefs add a final sprinking of cheese on the dish when it's ready to serve.

A typical food of Italy who you can find everywhere is SPAGHETTI

Spaghetti is a pasta product made exclusively from wheat flour and water, from the long and thin shape and round section. In Italy they are prepared according to different traditional recipes, often with tomato sauce and sprinkled with cheese (usually hard and matured) cheese, all served with basil leaves. In Veneto, a regional variety is called bigoli, usually accompanied with a sauce made of anchovies.

Another famous food of Belluno is polenta.

Polenta is cornmeal boiled into a porridge and eaten directly or baked, fried or grilled. When cooked, it has a warm, jelly-like soft inside with a crunchy outside. The term "polenta" drevies from a Latin word for crushed grain and it comes from the same basis a sthe word "pollen".